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Opera Cream Candy Recipe

Here's An Old Fashioned Opera Cream Recipe For You To Try

This opera cream candy recipe was first published in 1895, and it could prove to be the first recorded mention of this quality confection that some say originated in the Cincinnati, Ohio area of the United States during the latter part of the 1800s.

There are several thoughts as to why these vintage candies are called "opera" creams. The most likely explanation is "opera drops" were quality cream-filled chocolates once sold during intermissions at the opera, and the word "opera" itself denotes class and richness.

Similar Opera Creams were sold in confectionery shops over a century ago, but they were a luxurious treat only for the well off. Those of lesser means were tempted by the jars filled with penny candies displayed on the front counter of every general store.

Now, you can enjoy the luxurious taste of homemade opera cream candies anytime. For a real treat, hand dip them in bittersweet chocolate. Delicious!

Opera Cream Candy Recipe

This old fashioned opera cream recipe is taken from the book "Lee's Priceless Recipes: A Valuable Collection of Tried Formulas and Simple Methods, Etc." by Dr. N. T. Oliver, published by Laird & Lee, Chicago, circa 1895.

Two pounds white sugar, 3/4 pint cow’s cream; boil to a soft ball; set off; add 2 ounces glucose; set on; stir easy until it commences to boil, then pour out; let get 3/4 cold and stir it until it turns into a cream; then work into it 2 tablespoons vanilla; line a pan with waxed paper, flatten the batch in it, and mark it in squares. Set aside 2 hours to harden.

Italian Opera Cream Recipe
Melt 4 ounces of butter with 4 ounces plain chocolate; take a batch of the Opera Cream; when cooked add the above, stir it in the kettle until it creams, then pan and work it as you do the Operas.

Opera Cream Candy Recipe

This quick and easy opera cream recipe is taken from "The Carbondale Cook Book of Tried and Tested Recipes" by the Young Lady Workers of the Methodist Episcopal Church of Carbondale, Pennsylvania, published by the International Textbook Press, Scranton, PA, in 1924.

Melt together three-fourths cup of milk, two cups sugar, two squares chocolate. Boil three or four minutes, flavor (with vanilla extract, if preferred) and set in cool place until absolutely cold, then beat until it becomes creamy. Drop into balls on waxed paper. 

Make a historic candy with the help of an authentic opera cream candy recipe. These creamy confections have been called sinful because they are so good tasting.

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